Lime loaf

Recipe Serves 4

Lime loaf


Loaf Cake

188 grams (1 ½ cup) All-Purpose Flour
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
200 grams (1 Cup) Granulated Sugar
2 Tablespoons Lime Zest (Roughly 2 medium lemons)
4oz (½ Cup) Unsalted Butter, at room temp.
2oz (¼ Cup) Vegetable Oil
2 Large Eggs, at room temp.
3 Tablespoons Fresh Lime Juice
4oz (½ cup) Greek Yogurt or Sour Cream
4oz (½ cup) Mackays lime curd

Lime Glaze

125 grams (1 Cup) powdered sugar, sifted
3 Tablespoons lime juice
1 Teaspoon Lime Zest
Splash of Cream

Follow The Recipe

In a medium bowl combine flour, baking powder, and salt. Set aside.

In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lime zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor.

Add the butter and mix for 3-4 minutes, so it's nice and fluffy. Then the oil and mix for another minute or two.

Next, add the eggs one at a time. Mix in lemon juice (mixture make look curdled that is totally fine). Add the Greek yogurt, mix to combine. Gently fold in the dry mixture. Do not over mix the batter, you want it just combined.

Place ⅓ of lime loaf batter in the prepared pan and place ⅓ of lemon curd in dollops on top use a butter knife to slightly swirl the curd, repeat two more times ending with Mackays lime curd. 

How long to bake

Bake for 40 minutes then place a piece of foil on top to prevent the lemon curd from turning too dark, place back in the oven for an additional 20-30 minutes or until a toothpick inserted in the center of the cake comes out clean.  Everyone's oven is different so I highly suggest checking the cake at a total of 55 minutes just in case your oven runs very warm.

While most everyone has had success with this recipe a few readaers complained of an underbaked cake. So I recently made the cake again, at 30 minutes I added a lightly greased piece of foil on top of the cake to cover it and prevent it from browning too much. Then I let it cook for another 20 minutes, at this point the cake was perfectly done. I do find that doing less swirling to the outside edges of the cake helps prevent any super dark spots on the cake from the lemon curd.
Let cool on a wire rack for at least 30 minutes before inverting out of the pan, carefully flip right side up and let cool for an additional 30 minutes before starting the glaze.


How to make a lime glaze

While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon zest, and heavy cream.

Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.